Potato pancakes with eggs

Crispy potato pancakes and runny poached eggs – perfect for brunch!

SERVES: 4

PREP TIME: 10 MINS COOK TIME: 20 MINS

● 4 large potatoes, washed and grated

● 1 large onion, grated

● 2 eggs, lightly beaten, plus 8 more eggs

● 60g matzo meal or fine breadcrumbs

● 8tbsp sunflower oil, plus extra for frying

● 200g mushrooms, sliced ● 125g spinach leaves, washed 1

Heat the oven to 110C/Gas 1/4. Put the potatoes in a sieve. Press with a potato masher to squeeze out excess moisture. 2

Tip the potatoes into a large bowl, add the grated onion, beaten egg, matzo meal or breadcrumbs. Season generously and mix together.

3

Add 2tbsp oil to a large, heavy-based pan and heat. Drop 2tbsp of the mixture into the pan and flatten slightly. Repeat 3 more times, to cook 4 potato pancakes at a time. Fry for 2 mins, turn them and cook for 3 more mins, or until cooked through and golden. Put on a baking tray and keep them warm in the oven. Repeat with the remaining mixture, adding extra oil, if needed.

4

Heat a little oil in the frying pan, add the mushrooms and cook for several mins, turning as needed, until tender.

5

Bring a large pan of salted water to the boil, then whisk it to create a swirling motion. Crack in the 8 eggs to poach. Return to boil and cook for 3 mins, to softly cook.

6

Arrange the raw spinach leaves on 4 plates (microwave them for about 2 mins if you prefer them softened). Top with the potato pancakes, mushrooms and eggs.